2 3-pound chickens (1.3 kg each)
2 onions, small dice
2 celery, small dice
2 green bell peppers, small dice
2 fluid ounces clarified butter
3 garlic cloves, minced
1 quart canned tomatoes (with liquid), diced
12 black olives, pitted, quartered
1/2 teaspoon cayenne pepper
1 1/2 teaspoons fresh thyme
1 1/2 teaspoons fresh oregano, chopped
salt and pepper, to taste
2 bay leaves
2 tablespoons parsley, minced
4 fluid ounces olive oil
12 fluid ounces white wine
Servings: 8
1. Quarter the chickens.
2. Cook the onions, celery and bell peppers in the butter for 5 minutes without browning. Add the garlic and cook for 3 minutes. Add the tomatoes with their juice, the olives, cayenne pepper, thyme oregano, 1 teaspoon (5 milliliters) of salt, 1/2 teaspoon (3 milliliters) of black pepper, the bay leaves and parsley. Cover and simmer gently for 25 minutes.
3. Heat the oil in a brazier. Season the chicken with salt and pepper. Cook the chicken, skin side down, until golden brown. Transfer the chicken to a 2-inch- (5-centimeter-) deep hotel pan, skin side up. Pour off and discard all but 1 fluid ounce (30 milliliters) of the fat from the brazier.
4. Add the flour to the brazier and cook to make a brown roux. Stir in the wine and simmer until thickened. Add the tomato mixture. Return to a simmer and ladle the sauce over the chicken. Bake at 375°F (190°C) until the chicken reaches an internal temperature of 160°F (71°C), approximately 25 minutes.
2 onions, small dice
2 celery, small dice
2 green bell peppers, small dice
2 fluid ounces clarified butter
3 garlic cloves, minced
1 quart canned tomatoes (with liquid), diced
12 black olives, pitted, quartered
1/2 teaspoon cayenne pepper
1 1/2 teaspoons fresh thyme
1 1/2 teaspoons fresh oregano, chopped
salt and pepper, to taste
2 bay leaves
2 tablespoons parsley, minced
4 fluid ounces olive oil
12 fluid ounces white wine
Servings: 8
1. Quarter the chickens.
2. Cook the onions, celery and bell peppers in the butter for 5 minutes without browning. Add the garlic and cook for 3 minutes. Add the tomatoes with their juice, the olives, cayenne pepper, thyme oregano, 1 teaspoon (5 milliliters) of salt, 1/2 teaspoon (3 milliliters) of black pepper, the bay leaves and parsley. Cover and simmer gently for 25 minutes.
3. Heat the oil in a brazier. Season the chicken with salt and pepper. Cook the chicken, skin side down, until golden brown. Transfer the chicken to a 2-inch- (5-centimeter-) deep hotel pan, skin side up. Pour off and discard all but 1 fluid ounce (30 milliliters) of the fat from the brazier.
4. Add the flour to the brazier and cook to make a brown roux. Stir in the wine and simmer until thickened. Add the tomato mixture. Return to a simmer and ladle the sauce over the chicken. Bake at 375°F (190°C) until the chicken reaches an internal temperature of 160°F (71°C), approximately 25 minutes.
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